This was a great tasting sorbet. The taste is a bit unusual but very refreshing and interesting. The crushed seeds from the kiwifruits adds an additional texture to the sorbet.
Ingredients for the kiwifruit sorbet:
1 kg of kiwifruits (10 to 15 kiwifruits)
1 leaf of gelatine
150 g caster sugar
330 ml water
1 lemon (optional)
Preparing the kiwifruit sorbet:
Start by preparing the kiwifruits (this will take a bit of time…). The easiest way is to half them, then peel them with a paring knife and then removing the tough end bit and the woody bit in the middle of the fruit. Quarter the halves and put them in a blender.
Meanwhile heat the sugar and the water to create a syrup. When the sugar is completely dissolved in the water take it off the heat. Bloom the leaf of gelatin in a bowl of cold water for 5 minutes then drop it into the syrup and stir until it dissolves. Let the syrup and gelatine mixture cool to room temperature.
Blend the kiwifruits until you end up with a puree. You should have about 500 ml of fruit puree after blending. Add the syrup and blend some more. Add some lemon juice if you think it needs more acidity.
Freeze in ice cream maker according to your ice cream makers instructions (probably around 30-45 minutes).
